Combine wasabi paste and mayonnaise in a small mixing bowl; pour into a clean squirt bottle or small, disposable pastry bag.

To serve, arrange leaves of half of one Garden Hearts head in a star pattern at the center of a plate. Spoon 1/8 of the ahi mixture into the middle of the romaine star. Repeat for each serving.

Drizzle the wasabi mixture over the tuna salad and garnish with a dry nori seaweed ribbon.

Recipe by:

Beat Giger

CEC, AAC, Corporate Chef
Pebble Beach Resorts; Pebble Beach, CA

Chef's comment:

"Garden Hearts® give the ahi salad a crisp and flavorful base. This appetizer is a tradition of Hawaiian cuisine, served during the hot summer months. It's especially refreshing as a mini-entree, cold, tasty and good for you too!"